A bright, shiny new year means new trends in the world of food for 2018.

Look for floral flavours popping up in food and drinks, as well as super powders like maca, matcha and cacao gaining popularity. Puffed and popped snacks are apparently going to be hot, as is root-to-stem cookery. The former has me excited as it means my fondness for hot, buttered popcorn is on trend, and the latter makes me happy as it draws more attention to food waste happening in kitchens.

Other trends of note include tacos and flavoured sparkling water. Yes, yes, yes to both. But the trend I’m most giddy about is the flavours of the Middle East taking centre stage. Culinary influences from countries such as Lebanon, Israel, Turkey, Iran, Morocco and Syria have made their way west for years, and 2018 will bring these tasty traditions into the mainstream. Flavours of harissa, ras el hanout, tahini, cardamom, pomegranate and za’atar are hitting more menus, as well as dishes like shakshuka, grilled halloumi and lamb. Regional nuances will become more pronounced, too, so you’ll actually know whether you’re eating Lebanese, Persian, Israeli or Moroccan dishes.

People always give me funny looks when I tell them I had shakshuka for breakfast. Their quizzical looks make me happy because I then get to tell them about one of my favourite ways to cook eggs. Plus, I just love saying shakshuka over and over again.

This versatile North African dish of baked eggs is saucy, spicy and warms hearts and souls on cold, winter days. Plus, shakshuka makes great use of that tube of harissa I have in my fridge.

I’ve recently fallen in love with harissa paste, and I swear I make shakshuka just so I can use it. Harissa is a spicy, aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking. Harissa recipes vary between countries and regions, but a standard version includes a blend of hot chili peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.

Even if your heat tolerance is quite high, harissa packs quite a punch. I used 1 Tbsp of the paste for a mild hit of heat. Add another tablespoon if you want more kick. Use harissa to enhance soups, stews, appetizers and side dishes. Use it has a marinade for meat and fish. Blend it into hummus or any of your favorite dips. Use it as a spread to liven up your sandwiches and pizza. I love adding a spoonful to a bowl of olive oil — it’s bread-dipping magic. If you’re ambitious, you can make your own harissa in a food processor, or look for it in Middle Eastern grocery stores (such as Petra in Lawson Heights). If you don’t want to use harissa in shakshuka, add a few generous pinches of cayenne pepper.

This recipe makes use of canned whole tomatoes, which I always have in my pantry, but know that you can use lovely garden tomatoes if making shakshuka in the summer or fall. Shakshuka is wonderful at any time of day, just be sure to serve chunks of good white bread or warm pita bread alongside as you’ll want something to dunk into the glorious sauce and wipe your plate clean.

Preheat oven to 375F. Place a large skillet over medium-high heat and add 1Tbsp of the oil. When it is warm, add the onions and sauté for 3 minutes. Stir in the peppers and sauté for about 10-12 minutes, until the vegetables are very soft. Stir in the garlic and spices. Cook for 2 minutes, stirring often. Add the tomatoes, harissa paste, bay leaves and honey. Simmer for 10 minutes, stirring often. If the mixture seems too thick, thin with water. You want a pasta sauce-like consistency. Turn off the heat. Stir in the fresh herbs and 1/2 cup feta. Taste and adjust seasonings. Remove bay leaves. Make little indentations into the sauce and crack an egg into each. Cover with a lid or aluminum foil and bake until the whites are set but yolks still soft, about 10-12 minutes. Remove the skillet from the oven, scatter with remaining feta cheese, chopped herbs and drizzle with remaining olive oil. Serve with large chunks of crusty bread or warm pita bread. Serves 3-4.

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